Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

Autor:	Marija Dokmanovic, Milan Z. Baltic, Jelena Duric, Jelena Ivanovic, Ljuba Popovic, Milica Todorovic, Radmila Markovic, Srdan Pantic
Jazyk:	angličtina
Rok vydání:	2015
Předmět:	Pig Blood Lactate Preslaughter Stress Meat Quality Carcass Quality Animal culture SF1-1100 Animal biochemistry QP501-801
Zdroj:	Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 3, Pp 435-441 (2015)
Druh dokumentu:	article
ISSN:	1011-2367 1976-5517
DOI:	10.5713/ajas.14.0322
Popis:	Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/9c7f84caf1994e24a7a2fdbe8ac06f08 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF